1. To soften the butter, add powdered sugar and egg liquid and mix well, sift in low-gluten flour, mix well with a spatula, and knead into a dough.
2. Divide the dough into three parts of 3:1:1, add matcha powder to the large dough, and add cocoa powder to one of the small doughs.
3. Knead the yellow dough into a cylindrical shape, roll the matcha dough into a rectangle and wrap it around the yellow dough; roll the cocoa dough thinly, wrap it outside the green dough, put it in the refrigerator for 10 minutes and take out the slices.
4. Decorate with sesame seeds around the kiwi core.
5. Preheat the oven and bake at 170 degrees for 10-12 minutes
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